Umami Mushroom Rigatoni

Serves: 4



  • 250g rigatoni pasta (or another similar short pasta)
  • 4 large portabello mushrooms
  • 250g portabellini mushrooms
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 large bunch fresh thyme
  • 4 garlic cloves, minced
  • 2 Tbsp soy sauce
  • ½ cup crème fraîche
  • Salt and pepper, to taste
  • 1 lemon, cut into wedges


  • Cook rigatoni in boiling salted water, until al dente.
  • Reserve 1 cup of pasta cooking water and drain pasta.
  • While the pasta is cooking, scrape out the black gills from the underside of the portabellos with a teaspoon. Cut each portabello in half and then cut each half into four chunky wedges.
  • Slice portabellini’s into quarters.
  • Heat oil and butter in a large cast-iron pan over medium-high heat.
  • Add garlic and cook, stirring constantly, until fragrant.
  • Add mushrooms and thyme.
  • Cook mushrooms, tossing them often until just tender and golden brown.
  • Pour in the soy sauce and cook until absorbed.
  • Turn the heat down.
  • Stir in the crème fraîche, salt, pepper, and a splash of pasta water.
  • Add cooked pasta and toss gently to coat in the mushroom sauce.
  • Keep adding pasta water as needed to achieve a silky, shiny sauce.


Serve pasta with a squeeze of fresh lemon juice and extra freshly ground black pepper.

This recipe was sponsored by SAMFA


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